Food Service Plan Review Application

Transcription

1 Food Service Plan Review Application New Remodel Name of Establishment: Facility Address: Facility Phone: Owner: Mailing Address: Daytime Phone: Contact Person & Title (architect, manager): Mailing Address: Daytime Phone: Projected building date: Projected completion date: Address When submitting this application, include the following documents: Proposed menu(s), including seasonal, off-site and banquet menus Site plan - location of building on site, including alleys, streets and outside equipment (dumpsters, well, septic system) Plan drawn to scale showing location of equipment, plumbing, electricity services and mechanical ventilation List of equipment I have submitted plans/applications to (or obtained permits from) the necessary or appropriate authorities including zoning, planning, building, plumbing, and fire departments. Yes No Food Plan Review Page (Rev. 10/10)

2 Type of Service (Check the food service that best describes your operation): Cook and Serve Cook, Hold Hot and Serve Cook, Chill, Reheat, Hold Hot and Serve Hold Cold and Serve Commercially prepackaged food only (except beverage) Other Will food be transported to another location as with a catering operation or satellite kitchen? Yes No Days and Hours of Operation: Number of seats: Number of staff (total): Total square feet of facility: Number of floors on which operations are conducted: Submitting incomplete plans will delay the plan review process. Please answer every question that applies to your food service operation. Food Plan Review Page (Rev. 10/10)

3 OAR Required Format and Specifications Draw Plans to Scale 1. Accurately draw floor plan to a minimum scale of ¼ inch = 1 foot 2. Show seating capacity 3. Locate and label each piece of food equipment with its common name Include self-service hot and cold holding units with sneeze guards (Chapter 3 & 4) Indicate if equipment is new or used. A direct waste connection may not be used for equipment in which food, or ice is placed ( ) 4. Identify the equipment that will be used for rapid cooling, including ice baths and refrigeration 5. Identify the equipment that will be used for rapid reheating 6. Identify food preparation sinks, including indirect drains 7. Show where raw and ready-to-eat food will be prepared 8. Identify each designated hand sink. This includes hand sinks in the restrooms, food preparation, food service, and dishwashing areas (Chapter 5) 9. Include: a. Entrances, exits, loading/unloading areas and docks b. Plumbing schedule, including location of floor sinks, overhead wastewater lines, water heater BTU or KW and capacity, grease trap or interceptor (Chapter 4 & 5) c. Source of water supply and method of sewage disposal other than a municipal system (Systems must meet state regulations) (Chapter 5) d. Mop sink or curbed cleaning facility with facilities for hanging wet mops ( ) e. Location for storing chemicals ( ) f. Location for the storage of personal items such as dressing rooms, locker areas and employee rest areas ( ) g. Dish (warewashing) machine or 3-compartment sink, including indirect drain (Chapter 4) Largest piece of equipment must be able to fit into sink or dish machine ( ) Indicate if dish machine is chemical or high temperature sanitizing h. Indicate surface materials and the location of where the dumpster, compactor, garbage cans, waste oil, and recycling containers are stored (Chapter & 6-102) i. Indicate where grease trap/interceptor will be located j. Indicate if class 1 hood has been approved by fire dept/building dept. Food Plan Review Page (Rev. 10/10)

4 Interior Finishes/Surfaces OAR , Section A(3) Use the following chart to indicate all interior finishes or reference number on plans: Floors Cove Base Walls Ceilings Food Contact Surfaces Shelving Kitchen Bar Storage Rooms Toilet rooms Garbage & refuse storage Mop service area Dish washing area Walk-in refrigerators & freezers Example: Kitchen Quarry tile Smooth seal Quarry tile Smooth seal FRP smooth Stainless steel Painted smooth Vinyl acoustical tile Smooth Stainless steel Hardwood cutting surfaces Formica Wood Painted smooth Stainless steel Food Plan Review Page (Rev. 10/10)

5 Menu & Procedure Review This section must be filled out by the operator and submitted with the plan review application. This will assist the reviewer in doing the plan review and operation review of your new facility. Answer only the questions that apply to your facility/operation. Add documents or pages as needed to describe your operation. The Food Sanitation Rules, OAR can be obtained at: Training & Policies 1. Describe what your policy will be to exclude or restrict food workers who are sick or have infected cuts and lesions ( ): 2. What will employees be told about working when ill ( )? 3. Provide your established hand washing policy ( , , , ): 4. How will employees be informed about hand washing requirements ( (L))? 5. How will you enforce hand washing and ill employee requirements ( , (D) & (K))? Food Plan Review Page (Rev. 10/10)

6 6. Who will be your people/persons in charge ( )? 7. Are you aware of the rule that requires a knowledgeable person to be present at all times of operation ( )? Yes No Note: One way to meet this is to obtain certification in a Food Safety Program designed for food managers: Food handler certification for your employees can be acquired at our office or on line at 8. List the types of food probe thermometers (0-220 F) that food handlers will be using and where the thermometers will be kept ( & )? 9. How will you calibrate your food probe thermometers and how often? Who will be responsible for calibrating thermometers ( (B))? 9a. How will you clean and sanitize your probe thermometer ( (4))? 10. What type of chemical sanitizer will you use (chlorine, quaternary ammonium, iodine) ( )? At what concentration will you use this sanitizer? Food Plan Review Page (Rev. 10/10)

7 What type of test kit will you have/use ( )? When will you use your test kit ( )? 11. Describe how cutting boards, counter tops, equipment and other food contact surfaces that are too big to be submerged into sinks and too big for the dishwasher will be cleaned and sanitized ( )? 11a. When does cleaning and sanitizing need to occur ( )? 12. What will be done with leftover food (Chapter 3-501)? 13. Will salads such as tuna, egg, chicken, macaroni, pasta and potato be prepared from scratch in your facility? Yes No If yes, will the ingredients be pre-chilled before being mixed or assembled? Yes No 14. Describe how you will minimize the handling of ready-to-eat food. For example will you use disposable gloves to prepare ready-to-eat food ( (K))? Food Plan Review Page (Rev. 10/10)

8 15. Describe when and where produce will be washed prior to use ( & ): Food Preparation 1. List food from animals that you will serve raw or partially cooked such as sushi, steak tartar, and oyster shooters ( ): 2. If serving raw fish (sushi, lox, ceviche), will parasite destruction be done on-site or by the supplier ( & ))? On-site Provide your procedure on parasite destruction (A freezer used for parasite destruction must maintain 4 F for 7 days. Measure and record temperature of freezer unit daily.) Supplier Provide the name of your supplier and documentation to show parasite destruction. (Each invoice received from the supplier shall state the specific fish by species that have been frozen to meet the parasite destruction requirements under ) 3. List your food suppliers for the following (Chapter 3, Section 2): Category Supplier(s) Game meats (e.g., emu, ostrich, elk) Raw or partially cooked fish products (e.g., lox, ceviche, raw oyster, sushi) Fresh or live shellfish Wild mushrooms Food Plan Review Page (Rev. 10/10)

9 3. Describe food processing within your facility (smoking meats, sous vide, canning, specialty processing) (Chapter 3-502): Holding Food Temperatures Cold & Hot (Chapter 3-501) 1. Refrigerated food must be maintained at 41 F or colder. How did you determine the amount of cold storage/holding that you will need for your operation ( )? 2. How will you ensure that each refrigerator has a working thermometer and that the temperature is maintained at 41 F or colder ( , , )? 3. Refrigerator Units ( ) List size, description/manufacturer, and what will be stored in each: Refrigerator Size/capacity Manufacturer or Type of food Number Description stored inside Note: Add pages as needed 4. Is an ice machine provided and indirectly drained? Yes No ( ) 5. If ice is purchased, who is your supplier? Food Plan Review Page (Rev. 10/10)

10 6. If you will be using ice for keeping food cold such as in a salad bar, how should the food be stored in the ice? Please describe: 7. Describe your procedure for date marking of ready-to-eat potentially hazardous food items? 8. How will you store raw animal food to prevent contamination of ready-to-eat food ( )? 9. How and where will frozen food be thawed ( )? Note: When storing raw animal products above one another, their storage must be based on the final required cooking temperature of each animal product. The animal product with the lowest cooking temperature must be stored above other raw animal products that require a higher cooking temperature (e.g., raw fish-145 F above raw ground beef- 155 F). 10. What type of equipment will you use for holding food hot? How will you ensure that food is at the required temperature throughout the day? 11. Describe how food temperatures (hot and cold) will be maintained while in transport and at the catered site or satellite kitchen(s)? Note: Required holding temperatures and cooling requirements are listed in the "Food Safety: Your Self-Training Manual" or in the "Food Sanitation Rules" both can be Food Plan Review Page (Rev. 10/10)

11 obtained from your local environmental health department or at this website: Cooling 1. In the appropriate box, list menu items or food items that will be cooled. Cooling Method Shallow Pans* Solid Food (roast, turkey, solid cuts of meat) Soft, Thick Food (refried beans, rice, potatoes, stews, soups, sauces & chili) Liquid Food (thin broths) Ice Baths** Reduce Volume or Size Blast Chiller Other (Describe) * Adequate and appropriate refrigeration is required ** Food-preparation sink and ice machine are required 2. How will food handlers know that the food has cooled from 140 F to 70 F within two hours and then from 70 F to 41 F within 4 hours? Food Plan Review Page (Rev. 10/10)

12 Cooking & Reheating 1. Describe how the food worker will know when raw animal products are fully cooked ( ): Note: Required cooking temperatures are listed in the "Food Safety: Your Self-Training Manual" or in the "Food Sanitation Rules" both can be obtained from your local health department or at this website: 2. How will the cook know that all parts of the food being reheated has reached at least 165 F for 15 seconds within 2 hours? 3. List type of units used for reheating. Self Service 1. Will you provide self-service food to your customers? Yes No 2. How will you protect food in self-service areas from customer contamination ( & )? Food Plan Review Page (Rev. 10/10)

13 Food Sanitation Rules OAR Do you have a copy of the Food Sanitation Rules? Yes No The rules are online at: If you do not have access to the Internet, you can obtain a copy from the Local Public Health Authority. 2. Do you know how to locate specific information in the rules? Yes No Statement: I hereby certify that the above information is correct and I fully understand that any deviation from the above without prior permission from this Health Regulatory Office may nullify final approval. Signature(s) of Owner(s) or responsible representative(s): Date Date Date Approval of these plans and specifications by the Regulatory Authority does not indicate compliance with any other code, law or regulation that may be required -- federal, state or local. It further does not constitute endorsement or acceptance of the completed establishment (structure or equipment). A pre-opening inspection of the establishment with equipment in place and operational will be necessary to determine if it complies with the Food Sanitation Rules (Oregon Administrative Rules Chapter 333). If you need this information in an alternate format, please call Food Plan Review Page (Rev. 10/10)

14 Pre-opening Checklist for Operators (After plan review has been completed/approved and you are about ready to open). Answer yes to each item before scheduling a pre-opening inspection-inspection at least 3 days prior to planned opening to allow time for corrections. Hand-washing facilities 1. Is hot and cold running water available at each handwashing sink? Yes No 2. Are mixing valves, combination faucets or metered faucets provided at each hand-washing sink? Yes No 3. Are metered faucets set for a minimum of 15 seconds? Yes No 4. Are hand cleansers provided for all hand-washing sinks? Yes No 5. Are approved methods for drying hands provided at all hand-washing sinks such as paper towels? Yes No 6. Are covered waste receptacles available in unisex and women's restrooms? Yes No 7. Are all toilet room doors self-closing? Yes No Dishwashing Facilities 1. Do all dish machines have data plates with operating specifications? Yes No 2. Do all dish machines have the required temperature and pressure gauges that are accurately working? Yes No 3. Is your dish machine reaching 160F at the tray level or dispensing 50ppm chlorine residual in the final rinse? Yes No 4. Do you have a procedure for manual cleaning and sanitizing of fixed equipment? Yes No 5. Does the three-compartment sink have a drain board on each end of it? Or alternatives? Yes No Food Plan Review Page (Rev. 10/10)

15 Miscellaneous 1. Are all containers of chemicals, including spray bottles, clearly labeled and stored away from food? Yes No 2. Will dry product storage be stored 6 inches off the floor? Yes No Are all containers marked with contents? Yes No 3. Are all food containers made of food grade materials? Yes No 4. Do you have a system for laundering linens or work clothes? Yes No 5. Are all food preparation areas free of carpet? Yes No 6. Is the grease trap/interceptor (if required) connected and functional? Yes No Insect and Rodent Control 1. Are all outside doors self-closing and rodent proof? Yes No 2. Are screens provided for doors and windows that will be kept open to the outside? Yes No 3. Are all pipes & electrical conduit openings sealed? Is the ventilation system (exhaust and intake) protected? Yes No 4. Is the area around the building clear of unnecessary brush, litter, boxes and other unnecessary items? Yes No 5. Do you have a location and a procedure in place for cleaning garbage cans and floor mats? (Is the drain plumbed to sewer?) Yes No Refrigeration Units 1. Are all refrigeration units operational? Yes No 2. Does each refrigeration unit have a working thermometer? Yes No 3. Is each refrigerator operating at 41F or colder? Yes No 4. Do you have a procedure for date marking? Yes No Food Plan Review Page (Rev. 10/10)